A package of Chips Ahoy cannot compare to a homemade chocolate chip cookie, hot from the oven.
A box of instant potato flakes should not even be in the same category as a bowl of boiled russets, whipped to perfection with butter, cream and salt.
But did you ever put english muffins in that category? I never had.
Well, let me tell you, all english muffins are not created equal!
We live just 30 minutes from Norwich, Vermont which is the home of King Arthur Flour. It is a great place to visit. They have a baking supply store, a bakery with the best molasses cookies I have ever eaten , and they offer classes. Last year I picked up a set of english muffin rings and a package of english muffin mix. I have no idea why I did that. I had never given a thought to making them. I have always been happy with the english muffins I grab on my way down the bread aisle at the grocery store.
They were on sale and I was feeling daring.
They have been tucked away in my pantry for almost a year now, forgotten...
Until this morning.
1 package of mix, some warm water, an egg and 3 Tablespoons melted butter
6 minutes in the mixer
90 minutes to rise and
English muffins rising on my griddle, in their fancy little rings.
(I did read that you an use empty tuna cans with the tops and bottoms removed instead)
We enjoyed them with butter and cherry jam.
They were delicious and a different creation altogether from the packaged kind. In case you too are feeling daring there is a recipe in The King Arthur Flour Baker's Companion that looks good. Or Alton Brown of Food Network has one here.